30 Seconds Homemade Cashew Cream

Indulge in the velvety goodness of homemade cashew cream – a luscious dairy-free alternative that’s incredibly simple and quick to whip up! In just 30 seconds, you can transform raw cashews into a delight concoction that rivals traditional dairy cream.

You can pour it over fresh fruits and desserts for a guilt-free indulgence. Enhance savoury dishes by incorporating cashew cream into pasta sauces, soups, and creamy curries – imparting a silky texture and nutty flavour that’ll leave your taste buds craving more.

The benefits of cashew cream go beyond its great taste. As a plant-based alternative to dairy cream, it caters to lactose-intolerant individuals and vegans alike, offering a great source of healthy fats, protein, and essential minerals. Cashews are packed with vitamins like E, K, and B6, promoting healthy skin, immunity, and nerve function.

Plus, unlike commercial alternatives, homemade cashew cream allows you to control the ingredients, avoiding unnecessary additives and preservatives.

In just half a minute, you’ll have a delectable, plant-based companion that adds that special touch to all your culinary creations, leaving you with a smile and a satisfied palate. So, let us show you how it’s made!

Ingredients

- 100 g raw cashews
- 100 ml water

Cooking instructions. Step by step

- Add these ingredients into a strong blender and mix for minimum 30 seconds until you obtain a creamy consistency.
- *If you do not have a strong blender, you can soak the cashews: place the raw cashews in a bowl and cover them with water. Let them soak for at least 2 to 4 hours. For a quicker method, pour boiling water over the cashews and let them sit for 10 to 15 minutes.
- Once the cashew cream is prepared, it can be conveniently stored in the refrigerator for a duration of up to three days.
- Feel free to explore our website and simply type “cashew cream” in the search bar to discover a wide array of delightful recipes where we have incorporated this creamy and versatile delight!